Pumpkin and chickpea curry: Difference between revisions

Revision as of 16:37, 12 July 2016

Pumpkin and chickpea curry

Servings:	Serves 4
Calories per serving:	511
Ready in:	1 hour 15 minutes
Prep. time:	15 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	JuliaBalbilla
First published:	31st October 2012

Another vegetarian offering for our Gent night

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• Grind the following ingredients into a powder in a coffee grinder:
• Very small piece of cinnamon (or ¼ teaspoons cinnamon powder)
• ½ teaspoon white cumin
• 1 teaspoon coriander
• ½ teaspoon turmeric

• 1 teaspoon vegetable oil
• 1 medium onion, peeled and chopped
• 3 Cloves of garlic, peeled and crushed
• 2.5 cm root ginger, peeled and grated
• 2 tomatoes, chopped
• 2 hot red chillies, chopped
• 450g (1lb) pumpkin or butternut squash flesh, peeled and cubed
• 1 tablespoon curry paste
• 300 ml vegetable stock
• 1 banana, sliced
• 1 400g can of chickpeas, rinsed and drained
• Bunch of fresh coriander, chopped, to garnish
• Sugar to taste, (optional)
• Handful of sultanas, (optional)

Method

1. Heat the oil in a large saucepan and gently fry the garlic, ginger and onions for 5 minutes
2. Add the chopped tomatoes and chillies and spices and fry for a few more minutes
3. Add the curry paste, pumpkin, chick peas. Stir-fry for a few minutes and mix well.
4. Add the stock, bring to the boil, reduce the heat and simmer until the pumpkin is soft (about 20 to 40 minutes) see here
5. Add the sliced banana and optionally sugar to taste and the sultanas. Simmer for 5 minutes more

Serving suggestions

Garnish with fresh coriander and serve with plain rice and naan bread

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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